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HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where food safety hazards may occur in a food production process and puts into place stringent controls to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur and in this way a food business is able to assure the safety of the food products they produce. HACCP is used internationally and has been adopted by the joint FAO/WHO Food Standards Programme as the best approach to take to control food borne disease. The Codex Alimentarius Commission was been created under this Programme to develop food standards, guidelines and related texts, one of which is the Codex Basic Food Hygiene Texts which contain the 7 Codex Alimentarius HACCP Principles, and details how they can be applied through the adoption of a 12 step logic sequence. Essentially, it is a food safety system consisting of two main components: the pre-requisite programs and the HACCP plan.

HACCP can be applied to all businesses throughout the food chain and forms the basis of a proactive food safety management system. When effectively implemented, HACCP will control biological, physical, chemical and allergen hazards within a food operation.

Who Required HACCP?

HACCP is applicable at all stages of production of one item. All who come into contact with the product at any stage of his treatment, processing or distribution must apply the principles of HACCP.

Industries which are required to apply HACCP are:

Benefits of HACCP

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